Homemade Ghee Recipe from scratch using Raw milk

The door bell rings around five in the morning. A tall guy with brownish complexion would stand in front of the door holding a glass bottle. It contained freshly extracted milk from his farm. He would do that everyday. He was one of the best milkman I remember from my childhood. No, I didn’t have any crush for him but I did have a crush towards the thick creamy milk he brought. Amma used to collect the milk in a stainless steel milk pot and return the bottle to him. After shutting the door, she would head towards the kitchen and boil milk as thought it was a ritual.

My little sister and I grew up drinking raw milk until we stepped out of the home. And I don’t remember falling sick because of drinking raw milk. When I came to this country I was bewildered looking at the choice of milk available in the grocery store. With TH’s help I settled down on 2% milk and then switched to Organic fat free milk. An year ago, I bumped into a box of unrefrigerated milk carton in the office pantry. The fact that milk can stay outside the refrigerator in a specially packed carton scared me. It didn’t sound right. Immediately I googled to know more about UHT (Ultra High Pasteurized) milk. The articles I read made me throw up literally. For a month I was hunting to find a store that sells raw milk and finally I found a coop that delivers milk weekly right in front of the door. Since then we have been drinking raw milk every day. Before using, I boil the milk and let it cool. Then I store it in the refrigerator. As it cools the cream starts floating on the top. Fret not, it is the nature’s way of skimming fat from milk. The layer of cream/malai gives me goosebumps and makes me extremely happy. And the joy of collecting fresh cream to make butter and ghee is unexplainable.

This is what I get from 4-5 gallons of raw milk

1 kg fresh cream which inturn yields

1. 750 gm of butter

2. 31 oz / 1 quart butter milk

3. 11 oz Ghee

4. And we get to eat home made yogurt/curd.

Doesn’t it justify the extra $$ I spend to buy raw milk, huh?

How to collect Cream?

Boil raw milk on a medium flame. Keep stirring milk with a spatula which helps to retain its nutrition value. When milk starts rolling and raises, simmer and boil for another 3 minutes. Allow milk to cool completely and then stash it in the refrigerator. You will already see a thin layer of cream aka malai floating on the top. Let it be. When you wake up next day, open your refrigerator and pull out milk. Viola, you will see a thick layer of cream floating on top.

Using a perforated spatula slowly scoop out the cream and store it in another container. If you find it hard to scoop it without milk use a strainer. This way you can ensure that you are collecting only the cream.

Since I make yogurt/curd at home, I even collect cream that is formed on top of curd/yogurt. Amma says that the cream obtained from yogurt is much better for making ghee. So I always make it a point to collect cream from curd. So how do you do it? It is very simple. After boiling milk allow it to cool until it is lukewarm. Add yogurt starter, stir and allow it to ferment for 4-6 hrs during summer and around 8 hours during winter. When the curd is set, you will see a thick yellow cream layer on top. Skim it gently and store it in the same container as in the previous step.

You can use fresh cream as is in your curries, soups and even make fresh homemade icecream . Whisk it for smoother texture.

How to make Butter?

Now that you have been collecting cream for a while, let us learn how to make butter. Please note that If you are collecting cream only from milk then add few teaspoon of yogurt to the container and allow it to further ferment for a day or two in the refrigerator before you make butter. My blender can’t accommodate 1kg cream so I did step 1 & 2 in two batches.

In a blender/mixie add cream, 1 1/2 cup of water (for each batch) and churn. Don’t run blender for more than 30 seconds this will heat up the cream.

In a minute or two you will see a blob of butter being separated from buttermilk. Collect buttermilk in a new container (you can use a strainer if required)

Take a small blob of butter. Quickly run it under water (for 2 seconds) to get rid of any milk solids that is still sticking to it. Repeat until you have washed all butter

Put them in the blender once again. Add 1 cup of water and churn for a minute. At this point you will not see lot of buttermilk being collected. When you take a blob of butter it wil feel velvety and smooth and buttermilk will no longer drip

Yes, you already have around 750 gms of butter to relish. Yay!!!!

Collect buttermilk and store it in the refrigerator. See notes for uses

How to make Ghee at home?

In a thick bottom vessel add butter and let it cook on a low medium heat. Please see the step wise pictures below on various stages of making ghee

You will see white milk solids floating on top and the liquid will seem to be cloudy in the beginning

As the milk solids cook, you will see a soupy and foamy liquid

As it cooks the milk solids will slowly settle down in the bottom and the liquid will become thinner and clearer.

Foam disappears, but it still looks cloudy

It gets thinner and clearer as it cooks

It looks cloudy again

It starts getting clearer as the milk solids settle down and you can spot scums floating. Add a pinch of salt

Scum starts disappearing and the liquid looks more clear now. And you can see the milk solids settled in the bottom of the pan.

Let it simmer for few more minutes until the scum disappears. You need to be cautious from now onwards. Otherwise ghee will quickly burn. Add a sprig of curry leaves or drumstick leaves or even a bay leaf

As the milk solids turns golden brown and you spot clear bubbles turn off the stove. And see if the curry leaves are crisp. That is a sign that fresh homemade ghee is ready

Allow it to cool. Using a strainer pour it in a clean and dry container.

- clean glass or a stainless steel jar to store ghee and few containers to collect cream and buttermilk

- tea strainer

- perforated spatula

- and some patience

How to make Ghee?

1. In a thick bottom vessel add butter and let it cook on a low medium heat. Please see the step wise pictures below on various stages of making ghee

2. You will see white milk solids floating on top and the liquid will seem to be cloudy in the beginning

3. As it cooks the milk solids will slowly settle down in the bottom and the liquid will become thinner and clearer

4. At one point the liquid will look muggy again. That is ok. In few minutes you see a clear golden liquid and the milk solids settling down in the bottom

5. Add a pinch of salt and allow it to cook until the milk solids turn golden brown. When you no longer see any scum floating and the liquid looks clear add a sprig of curry leaves or drumstick leaves. It will immediately turn crisp. When you see colorless bubbles turn off the stove and allow it to cool

6. Use a strainer to skim any residues and store it in the glass/steel container. Ensure that it is completely cool before you close the lid.

7. It yields 11 oz of ghee.

8. Don't throw away the milk solids and curry/drumstick leaves. See more uses in notes.

Notes

Please note that the cooking time will vary depending on the amount of butter you are using.

Uses of Buttermilk

1. Make cake or muffins

2. I usually add it to rava dosa / rava idli / ragi dosa batter

3. Use buttermilk instead of water while making rotis/phulkas

4. Use buttermilk in Mor kuzhambu / Kadhi or any curry

Use of Ghee Residue

1. Take a handful of cooked rice, add salt and mix it with the residue and enjoy. This will be one of the best things you would have ever ate.

2. Make ghee laddus: Add handful of wheat flour, crushed nuts, powdered sugar and mix it with the residue. Make small balls and relish

http://www.foodfor7stagesoflife.com/

GHEE TRIVIA

1. Making ghee on a full moon or waxing moon is considered auspicious. It is believed that the ghee made on this day will possess superior healing power

2. Ghee can aid in weight loss if it is accompanied by a balanced diet and good exercise routine

4. In hindu tradition, yagna/havan is performed to induce rain. I thought it to be superstitious practice until I read this. In havan, ghee is usually burnt along with rice and other grains and herbs. When ghee is burnt it releases tons of oxygen into the atmosphere which purifies the air around us. Also it releases propylene oxide which actually induces the rain. I feel our ancestors were totally cool and extremely knowledgable. Sigh!!!

5. Ghee is one of the best massaging oil and moisturizer. It replenishes and nourishes skin. So go ahead and massage your little ones with ghee

6. If you are like me who frequently burn your hand while cooking, keep ghee right on your counter. It has powers to quickly heal burn related injuries

7. It is used to heal mouth and stomach ulcers

8. An aged ghee costs a fortune. Older the ghee the higher are its healing powers

What a clicks….simply enjoyed eye packed journey happily…felt like am in every step and kept licking hands….loved that butter “urunda” in your hand…loved your explanation…from step one its a amazing process with wonderful eye treating clicks radhi

This post reminds me of how my mum used to (and still does) collect malai from milk for weeks and then make butter or ghee with it. It is such a labor of love. Your little one is so lucky to be eating such fresh and authentic ingredients.
Maybe I should look out for raw milk too- do you think its available in Whole foods?

Thank you Tanvi. I know whole foods have non homogenized milk. Selling raw milk is illegal in few states so you might want to check your state law. You can check this site for stores that sell raw milk http://www.realmilk.com/real-milk-finder/

There is nothing that can beat Home made Ghee especially when it is made from scratch from raw milk. Lucky are those who have access to raw milk in this day! (You, Radhi
I’d give anything to get raw milk straight from a trusted farm where cows are taken care of well and grass fed.

Thank you Radhika, you must look for something in Houston. I am sure the farms sell raw milk in Texas. Through your blog I know how much you care for locally available ingredients/food. I am sure you will find something. Good luck.

After tandoori chicken and home made paneer, this is the third thing I tried from your blog. I made ghee from Unsalted butter bought from market though.

One question – how long was the cooking time for ghee from butter. I used 700 gms of butter and it took me almost an hour on medium hot plate. And the steps didn’t work out quite the same for me which is likely to do with the quality of butter. Also, after straining, I have a thick paste like residue at the bottom of my jar.

It felt really good to make it at home just like it does with paneer and chicken

Thank you Megha, I greatly appreciate your feedback and support. It really means a lot to me. Please see my answers below

How long was the cooking time for ghee from butter. I used 700 gms of butter and it took me almost an hour on medium hot plate.

Yes. It might take an hour. More the quantity longer the time. Usually the store bought ones cooks faster

And the steps didn’t work out quite the same for me which is likely to do with the quality of butter.

Yes the steps might differ with store bought butter as there are less milk solids in it. However, the end results must be a clear amber liquid with the golden brown residue settled in the bottom. Before buying raw milk I used to make ghee from organic butter and this is how I made it before too

Also, after straining, I have a thick paste like residue at the bottom of my jar.

Is the residue dark brown in color? It could be the disintegrated milk solids due to excessive stirring. Use fine cloth tea strainer/muslin cloth to get rid of the residue.

Is the residue golden yellow like ghee and the oil like thing floating on top? It means the ghee is not done yet. You can boil it for couple more minutes.

I think a key part of any recipe is trial-n-error. You figure out some nuances based on your own method/ingredients. And that’s part of the joy of cooking

Btw, my 4 th item from your blog were the black sesame ladoos. They turned out awesome too.. it the wholesome goodness of nuts and jaggery.. yum ! Hubby likes them too. The quality and taste of jaggery has a big role to play I realized. I used organic dark brown gur but it has a strong distinct flavor and I am not sure if that’s how its supposed to be or something’s not quite right ! They taste good nevertheless.

Lookf forward to trying more recipes. Thanks a bunch for writing this blog. You have one more fan.

It seems to me that heating raw milk negated all the good qualities of raw milk, raw butter and raw kefir. Where I live it cost $15 a gallon for raw milk and more for raw butter. I buy grass fed organic milk from local farms. I no longer live on a farm myself and don’t have access to cows that produce this raw product. Most people don’t, in the US anyway.

I would much rather use a less expensive pasteurized organic grass fed milk then heat my more expensive raw milk, raw butter or kefir. The health benefits of the raw milk products I get are to important to me to heat them when I can get already pasteurized organic grass fed milk at a much better price then the raw milk.

I don’t heat milk for a long time and keep stirring which still helps me preserving the good stuffs in the milk. It makes me happy that it is not done the industrial way. Morever in the place I live it is hard to get unhomogenized milk. Even If I get, it is equivalent to what I pay for the raw milk that comes directly from the farm to home. I think later is better for us.

Hello Say,
Stores in NJ does not sell raw milk as it is prohibited. I get it from a CO-OP based out of NY and they deliver it to my home. The website is http://uddermilk.com. However whole foods and some natural food stores sell Pasteurized & Non-homogenized Grass fed milk. Hope it helps. Thanks

I have been extracting ghee from malai for the past many years like u have shown . But from the past few months when i heat the malai no ghee is firmed only solid mass remains in the end….what went wrong?